n/naka
Kaiseki restaurant · Mar Vista ·
Upscale Japanese tasting menus by Chef Niki Nakayama
Upscale Japanese tasting menus by Chef Niki Nakayama
"The minimal wood-paneled interior replicates the style and tranquility of a Japanese ryokan in the middle of LA. The 13-course kaiseki menu, which is also available in a vegetarian version, is almost too beautiful to eat. Each dish is a love letter to the season. So while chef Niki Nakayama does stick to a mostly traditional format of kaiseki, but it also can't help but be informed by its native Californian ingredients. You'll be equally as impressed with her classic presentation of sashimi as you will the spaghettini with abalone, pickled cod roe, and Burgundian truffles. Wine and beverage pairings are thoughtful and graceful as the meal itself, absolutely worth splurging on. Pacing and service are thoughtful and deliberate throughout the three-hour experience." - Celeste Moure
"One star. Chefs Niki Nakayama’s and Carole Iida-Nakayama’s Palms restaurant, which serves a traditional Japanese kaiseki experience using California ingredients, lost one of its two stars. A recent redesign by Minoru Oyamatsu of Oyamatsu Design Studio and builder Beau Laughlin of Framework brings new touches to the space like a tobi-ishi-style walking path and handmade walnut furniture." - Eater Staff
"A kaiseki restaurant in the Palms area that lost one of its two Michelin stars in 2024." - Rebecca Roland
"Securing a reservation is no easy task, but once inside this intimate, wonderfully stylish room, you’ll find a warm and graceful dining experience. The finely suited and hospitable team are an extension of Chef Niki Nakayama, who presents her interpretation of kaiseki by drawing upon seafood, meat, and produce sourced mostly across Japan and California. Ever changing, the coursed tasting weaves together delicate, aromatic broths with heartier fare like grilled Miyazaki wagyu and scallops all seasoned with a generally light touch. The only dish to never leave the menu is an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe, and black truffle. As the meal ends, Chef Nakayama greets tables for one final personal touch." - Michelin Inspector
"If you’re going to attempt to make a reservation at N/Naka, it better be for a special occasion - because it involves setting an alarm on a Sunday at 10am, and booking a table three months in advance. It’s a $225, 13-course kaiseki with an optional $125 wine/sake pairing - if those prices don’t make you immediately scroll past this, then this might be the place for you. Because from the food to the service, everything here is absolute perfection. The meal will include things raw, steamed, fried, grilled, and cooked just about every way you could imagine. And it’s all amazing. N/Naka releases a week's worth of reservations a month in advance every Sunday at 10am online. These sell out quickly, so act fast. We'd also suggest emailing to ask about any openings from last-minute cancellations." - brett keating
